Cannoli

The crispy shell and soft, sweet filling will delight everyone. The taste is divine, and with the first bite, youll find yourself in flavor heaven. Cannoli are considered one of the best Sicilian desserts. The name comes from the word cannolo, which means little tube.

Details

  • Preparation Time: 55 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

Filling

  • 780 g Cheese, ricotta

  • 225 g Sugar, white

  • 1 spoon Vanilla, extract, natural

  • 1 piece Egg, egg white, fresh

  • pieces Oil, vegetable oil, canola

Posip

  • 2 spoons Powdered sugar

Testeni tulci

  • 300 g Wheat flour, white, multi-purpose

  • 40 g Sugar, white

  • 0.5 teaspoons Spices, cinnamon, ground

  • 0.25 teaspoons Salt, table

  • 3 spoons Butter, unsalted

  • 1 piece Egg, fresh

  • 110 ml Vinegar, distilled

  • 110 ml Water

Steps

  1. In a large bowl, combine ricotta, sugar, and vanilla extract. Mix with a whisk or hand mixer until smooth, then refrigerate until ready to use.

  2. In another bowl, sift together flour, sugar, cinnamon, and salt. Mix well. Cut the butter into large pieces and rub it into the flour with your fingers until it resembles coarse crumbs. You can also use a hand mixer with spiral attachments.

  3. Crack an egg into a small bowl and whisk it well. Add the egg to the bowl with the flour and butter. Mix well with a hand mixer. Add water and vinegar, and continue mixing until a uniform dough forms.

  4. Turn the dough onto a lightly floured surface and knead for 5 minutes until firm and elastic. If the dough still sticks to your hands and the surface, add a little more flour. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

  5. Meanwhile, cut an oval shape from cardboard, 15 cm long and 10 cm wide. Take the dough out of the refrigerator and roll it out on a lightly floured surface to 3 mm thickness. Use the cardboard as a template and cut ovals from the dough with a sharp knife.

  6. Heat oil for frying the dough ovals. Grease cannoli tubes. Whisk an egg white in a small bowl. Wrap the dough ovals around the tubes, sealing the narrower ends by brushing them with egg white and pressing them together.

  7. When the oil is hot enough, fry the dough tubes for about 4 minutes until golden brown. Carefully remove them with a slotted spoon and drain on paper towels. Be cautious when removing the tubes as they are very hot and the dough is fragile. Repeat until all the dough is used.

  8. Just before serving, fill the cannoli shells with the prepared ricotta filling using a piping bag. Place the filled cannoli on a serving plate and dust with powdered sugar. Optionally, drizzle with melted chocolate. Serve.

Nutrition Information (Per 100g)

  • Calories: 239.61 kcal
  • Fat: 10.62 g
    • Saturated Fat: 6.77 g
  • Carbohydrates: 22.9 g
    • Sugars: 3.07 g
  • Protein: 9.91 g
  • Fiber: 0.47 g

Advice

Fill the cannoli just before serving; otherwise, the fried shell will become soggy and fall apart. For the filling, you can use mascarpone, pudding cream, or sweetened whipped cream instead of ricotta. Traditionally, lard is used instead of butter for making cannoli, but you can substitute lard and butter with white vegetable shortening. Water and white vinegar can be replaced with Marsala wine, which is traditionally used in making this dessert.